BGH kitchen staff are the behind-the-scenes heroes

A long time hospital auxiliary volunteer told me recently that her favorite lunch of the week is at the cafeteria in Bonner General Health. Not something you hear very often about hospital food, is it? But it’s true. The cafeteria is the best kept secret for one of the best, and most affordable, meals in town. And the good news is that you don’t have to be sick or hurt to eat there.

Next week is Hospital Week, so with that celebration in mind we’re going to peek at the behind-the-scenes in the hospital’s kitchen to learn how they provide nourishment to patients, guests and staff. Kitchen Manager Hollie Mitchell was kind enough to take a minute out of her busy schedule to answer my questions.

The first of which was to give us an idea what a typical day looks like for the thirteen staff members who plan the menu, prepare the food, and clean up after serving around 180 meals every single day.

“A typical day starts at 4:30 a.m. when the AM (morning) cook arrives to prepare breakfast and lunch for the patients and to prepare lunch for the cafeteria. The cook does a patient diet count and adjusts the patient meal cart trays for delivery. The AM aide comes in at 6 a.m. to set up the patients’ trays with condiments, drinks, and items for breakfast and lunch trays.

“Then the aide goes to the medical floor to gather patient menus and makes a re-stocking list for the kitchenette. Because we’re not here 24 hours a day, the kitchenette is stocked so nurses can grab items as needed for patients or themselves.

“The cafeteria aide comes in at 9 a.m., sets things up, then makes fresh sandwiches, and prepares the salad bar for lunch while the AM aide gets the remnants of breakfast and washes the dishes before getting ready for lunch.

The PM (afternoon) cook comes in at 10 a.m., helps the AM c\Cook, if necessary, before prepping for dinner service. An hour later the PM aide comes in to set up and serve lunch to staff, guests, and out-patients. The cafeteria aide runs the cash register and serves drinks. Then it is all done again for dinner.”

Mitchell said that lunch is served from 11:15 a.m. to 1:15 p.m. “Sometimes days there’s a line to the cafeteria door.”  Dinner is served from 4 to 5:30 p.m. The menu includes hot and cold sandwiches, and regional and ethnical specialties such as Mexican and Italian dishes. They offer fresh salads, fruit, desserts and scratch-cooked items, and you know, comfort food.

“Our patient menu is full of healthy options for healing and nourishing the body. The nursing staff keeps us informed regarding any dietary restrictions that patients may have. The most common restrictions are dairy, gluten, and shellfish,” Mitchell said.

What surprised me, and maybe it shouldn’t have, is the length of time most of these workers have been with the department. Five of the employees have been in the cafeteria for over ten years, with one hitting the 25 year mark. Three of them have over five years of service.

Besides the cafeteria, Mitchell is responsible for the hospital’s coffee shop that has the best name, “Code Brew.” She told me that it is open to the public Monday through Thursday from 6 a.m. to noon and Friday from 6:30 a.m. to noon; credit and debit cards accepted, and gift cards are available for purchase.

“Our menu offers a variety of drinks, coffee, espresso, teas, specialty lattes and smoothies. We offer grab and go goodies with our signature Farmers Wrap breakfast sandwich, a favorite for our customers. Our biggest customer support is the hospital staff, patients, and visitors. We are proud to serve such a caring, hardworking community every day.”

I asked Mitchell what, in particular, she wanted you to know. She said, “Code Brew is a fun funky pocket of calm tucked neatly inside the steady whirl of the hospital. Our coffee shop has a laid back feeling where you can enjoy coffee and conversation with a friend. Our cafeteria is open to the public with delicious food items reasonably priced. We have friendly staff to greet you and help you find just the right snack, drink, or meal to satisfy your hunger.”

I salute all the staff and practitioners at BGH who work tirelessly to make our community healthy. Happy Hospital Week.

Kathy Hubbard was a charter member of the Bonner General Health Foundation. She can be reached at [email protected].